With increasing energy prices and the drive to reduce CO2
emissions, food industries are challenged to find new technologies
in order to reduce energy consumption, to meet legal requirements
on emissions, product/process safety and control, and for cost
reduction and increased quality as well as functionality.
Extraction is one of the promising innovation themes that could
contribute to sustainable growth in the chemical and food
industries. For example, existing extraction technologies have
considerable technological and scientific bottlenecks to overcome,
such as often requiring up to 50% of investments in a new plant and
more than 70% of total process energy used in food, fine chemicals
and pharmaceutical industries. These shortcomings have led to the
consideration of the use of new "green" techniques in extraction,
which typically use less solvent and energy, such as microwave
extraction. Extraction under extreme or non-classical conditions is
currently a dynamically developing area in applied research and
industry. Using microwaves, extraction and distillation can now be
completed in minutes instead of hours with high reproducibility,
reducing the consumption of solvent, simplifying manipulation and
work-up, giving higher purity of the final product, eliminating
post-treatment of waste water and consuming only a fraction of the
energy normally needed for a conventional extraction method.
Several classes of compounds such as essential oils, aromas,
anti-oxidants, pigments, colours, fats and oils, carbohydrates, and
other bioactive compounds have been extracted efficiently from a
variety of matrices (mainly animal tissues, food, and plant
materials). The advantages of using microwave energy, which is a
non-contact heat source, includes more effective heating, faster
energy transfer, reduced thermal gradients, selective heating,
reduced equipment size, faster response to process heating control,
faster start-up, increased production, and elimination of process
steps. This book will present a complete picture of the current
knowledge on microwave-assisted extraction (MAE) of bioactive
compounds from food and natural products. It will provide the
necessary theoretical background and details about extraction by
microwaves, including information on the technique, the mechanism,
protocols, industrial applications, safety precautions, and
environmental impacts.
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